I was accustomed to ordering the Booker's on the rocks and letting the ice melt some to cut the proof. I always found Booker's to go well with a steak dinner. It complements the grill flavor.

07-21-2003, 03:37

Buckky

Re: What are you drinking right now?

MurphyDawg..."Fox and Hound" is in North Canton...they had 10 bourbons the last time I was in there...the four in the small batch collection(Bookers,KC,Bakers,BH), the usual JB/JD/Turkey101/Makers plus Wild Turkey Rare Breed and Jack Daniels Single Barrel. As I said not a huge selection like you can get in KY but better than average for small-town Ohio. The bartender has told me that the manager is a S****H drinker who at least appreciates bourbon. (the S****H selection is even better...when was the last time you saw Macallan 12 or Knockando, Ardbeg, Laphroig, Balvenie etc in a draft house?) The nice thing is he doesnt always buy the same bourbons so there may be a different one every once in a while. "a perfect world would have Buffalo Trace in every bar"

07-21-2003, 12:18

TexasPride

Re: What are you drinking right now?

right now- Bonded Beam 100 Proof.

Date on the bottle is 9-3-81.

07-24-2003, 23:38

CL

Re: What are you drinking right now?

I have found the spring of eternal life. After spending all day with my Dad in the rehab center, I ventured out to the local bars/pubs/restaurants for dinner. Actually, I have done this for over a week at the hospital and its vicinity, but now I am doing in the neighborhood where Dad's rehab facility is located.

I hit the gold mine tonight. I ventured into a place that didn't look like much from the outside, but their sign promised, if I remember correctly, a captivating menu (or something like that). It was Furlongs on Frankfort Avenue in L'ville in the Clifton neighborhood.

I walked in and saw a relatively new place (4 years old) with linen tablecloths and linen napkins. Immediately, of course, I knew this place had either class or attitude. http://www.straightbourbon.com/forum...lins/smirk.gif But, then I saw the selection behind the bar - I fell in love. To the left of center stage was Ezra Brooks 15 yo SB, Buffalo Trace, Old Forrester, Wild Turkey, and Woodfood Reserve. On the bottom left shelf was Rebel Yell and Ezra Brooks.

To the right of center stage and on the bottom shelf was Jim Beam white, Jim Beam black, and Makers Mark.

Wait, the best is yet to come. I ordered Pappy 20 yo, neat, in a snifter, at $9.50. Most of you are familiar with the habit where the bartender lays the snifter sideways and pours until the bourbon reaches the top lip. Shoot, with these snifters, that produced a half full snifter. I was shocked. This was at least two pours' worth, if not three. I happily accepted the glass. http://www.straightbourbon.com/forum...emlins/yum.gif

I highly recommend this place. So far, this is the best combination of food and bourbon I have found in L'ville. (Disclaimer - I have not been to the Oak Room at the Seelbach yet.)

07-25-2003, 05:15

Speedy_John

Re: What are you drinking right now?

CL:

I don't know if you are a man of faith, but as I read your story about Furlongs, I could picture you at its entrance, wondering whether or not to go inside. Just then, an unseen hand opens the door and gentle, soothing voice says: "You are a good son. Enter here and find a well-deserved respite."

SpeedyJohn

07-25-2003, 06:58

kitzg

Furlongs

Sounds like a much needed meal and drink! Glad to hear it and thanks for passing this along!

07-25-2003, 07:54

kitzg

Re: Furlongs

I found Furlongs on the web. Here is their blurb and here is a review of their restaurant <a=href"http://www.louisvillehotbytes.com/furlongs.shtml">http://www.louisvillehotbytes.com/furlongs.shtml</a>

Furlongs, creator Tommy Walters hails from Lafayette, Louisiana, where he grew up cooking alongside his father, noted Cajun chef Roland Walters. Tommy perfected authentic southwest Louisiana cooking and has brought his own signature dishes to share with Kentucky diners. Tommy opened Furlongs in Lexington, Kentucky in 1992 on the corner of Ashland and Main Streets. It was so successful that a second Furlongs opened in Louisville in November 1998, winning one of the city’s “Best New Restaurants” awards.

The Furlongs menu is filled with delectable options from seafood and pasta favorites to out-of-this-world chef’s specials. Entrees include several varieties of Blackened Fresh Fish, Soft-Shell Crab, Gumbo and house specialty Mignon Ecrivesse, a nine-ounce fillet topped with crawfish etoufee. Homemade soups change daily, and all the salad dressings are Walter’s original secret recipes. Prices range from $7.95 for Blackened Chicken Salad and $14.95 for Stuffed Catfish, to $29.95 for Steak and Lobster. Save room for dessert and try the melt-in-your-mouth Beignets, fried dough dusted with confectioner’s sugar.

Nestled in the heart of “restaurant row” on historic Frankfort Avenue, Furlong’s is housed in a restored 1890s home with beautiful, original mantels and pocket doors. The dramatic bar flows out to the covered porch and onto the open-air patio, and the sweet sounds of jazz and blues provide a wonderful backdrop for friendly conversations. Walters’ love for horses is mixed with original Louisiana art to create a comfortable, relaxed New Orleans atmosphere.

Furlongs is located at 2350 Frankfort Avenue near Ewing Street, and is brightly outlined with festive lights. Furlongs is open for dinner from 4 to 10 p.m. Sunday and Tuesday through Thursday, remains open until 11 p.m. on Friday and Saturday. The restaurant is closed on Monday. For information or to make reservations, call (502) 896-2610.